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Brains With Wine Sauce

chef.tim.lee's picture
Ingredients
  Veal brains/Beef brains 1 Pound
  Salt To Taste
  Water 1 Cup (16 tbs)
  Vinegar/Lemon juice 1 Tablespoon
  Chicken bouillon/1 chicken bouillon cube and 1/2 cup water 1⁄2 Cup (8 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Cayenne 1 Dash
  Onion 1
  Chopped parsley 1 Tablespoon
  Egg 1 , beaten
  Fine dry bread crumbs 1⁄2 Cup (8 tbs)
  Cooking fat 3 Tablespoon
Directions

Procure cleaned brains from the butcher.
Soak brains in salted cold water for 15 minutes; drain and carefully remove membrane with tip of paring knife.
Cover with boiling water; add 1 teaspoon salt and the vinegar; simmer for 15 minutes.
Drain, plunge into cold water, and drain again.
Put brains in saucepan; add chicken bouillon, wine, cayenne, 1/2 teaspoon salt, onion, and parsley.
Cover; bring slowly to boil and simmer for 20 minutes.
Drain.
Save liquid and boil to reduce to about 1/2 cup.
Cut brains into small pieces, dip into beaten egg, then into crumbs.
Brown in fat in skillet; cover and cook over low heat for 8 to 10 minutes.
Remove from pan.
Pour reduced broth into skillet; stir well and strain.
Serve over brains.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Meat
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
4

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